Classic Stuffed Peppers

Classic Stuffed Peppers

Another way of stuffing meat into things.

Adapted from AllRecipes

Ingredients

Metric System
Servings
  • cheese
  • 8 oz cheese
  • 4 bell pepper
  • 16 oz beef
  • 4 oz sausage
  • 10 oz tomato
  • 2 oz parsley
  • 4 clove garlic
  • 1 tsp black pepper
  • cayenne pepper
  • 8 oz rice
  • 2 cup water
  • 8 oz beef broth
  • 3 tsp vinegar
  • 0.3 tsp red pepper flakes
  • 2 cup marinara sauce
  • 1 onion
  • 3 tsp oil
  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C).

    Step 2

    Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.

    Step 3

    Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.

    Step 4

    Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.

    Step 5

    Pour sauce mixture into a 9x13-inch baking dish and set aside.

    Step 6

    Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.

    Step 7

    Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.

    Step 8

    Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

    Step 1

    Baking dish

    Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

    Step 2

    Baking dish

    Sprinkle with Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.

  • cheese
  • Step 3

    Preheat the oven to 375 degrees F (190 degrees C).

    Step 4

    Baking dish

    Stuff green bell pepper halves with the meat mixture from the mixing bowl, and place them into the baking dish over the beef and tomato sauce.

  • 4 bell pepper
  • Step 5

    Mixing bowl

    Stir cooked rice and Parmigiano Reggiano into the mixing bowl.

  • 1 cup cheese
  • Step 6

    Mixing bowl

    Combine and mix the ingredients in a mixing bowl.

  • 1 lb beef
  • 0.25 lb sausage
  • 10 oz tomato
  • 0.25 cup parsley
  • 4 clove garlic
  • 1 tsp black pepper
  • cayenne pepper
  • Step 7

    Saucepan

    Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20-25 minutes.

    Step 8

    Saucepan

    Bring rice and water to a boil in a saucepan over high heat.

  • 1 cup rice
  • 2 cup water
  • Step 9

    Baking dish

    Pour beef sauce mixture from the skillet into a 9x13-inch baking dish and set aside.

    Step 10

    Skillet

    Stir the ingredients into the skillet; cook and stir for 1 minute.

  • 1 cup beef broth
  • 1 tbsp vinegar
  • 0.25 tsp red pepper flakes
  • 2 cup marinara sauce
  • Step 11

    Skillet

    Cook onion and olive oil in a skillet over medium heat until onion begins to soften, about 5 minutes.

  • 1 onion
  • 1 tbsp oil
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